Plantain Frittata (Plantain Omelette)

This delicious sweet plantain frittata aka plantain omelette is the perfect way to kick start your day. It's made with a combination of large eggs, spinach, bell peppers and boiled sweet plantain (not fried) for a healthier twist.

This is one of those recipes where you can raid your cupboard/pantry and grab whatever you see in sight.

I love to kick start my day with some plantain, what can I say it's in my DNA. I'm partial to some Oven Baked Plantain but that gets boring sometimes.

If you are looking for a way to up for plantain game then this omelette/plantain frittata is what you need in your life.

Frittata (pronounced FRIT-TAT-A) isn't Caribbean, it's an Italian omelette or a crustless quiche which consists of meat, cheese and vegetables.

Hence the reason why for the title, it's inspired but my recipe has more of a Caribbean/West African twist to it by using plantain - an African/Caribbean stable crop.

Reasons to make this recipe

• It is suitable for vegetarians
• A great way to use any leftovers
• It's relatively easy to make and tasty
• A tasty fusion recipe
• Perfect for any plantain lovers

To boil the plantain

• Cut both ends off the plantain then remove the skin by slicing lengthways (not too deep) then remove the peel with your hands.
• Slice the plantain in half then continue to slice to form halves.
• Bring a medium sized saucepan to the boil then carefully add the plantain slices into the pot and boil until the plantain is tender (use a fork to test its readiness, it should be soft).
• Once the plantain is cooked, immediately drain the water off in a colander to prevent it from continuing to cook. Then allow to cool down and set aside.

To make the omelette (the steps)

• Meanwhile, heat up some oil in a large non stick frying pan on medium heat.
• Then sauté the onion and scallion for about one minute.
• Add the red bell pepper and spinach along with ¼ cup of water to the pan with a lid and steam for 3-5 minutes.
• Once the vegetables have steamed, remove from the stove, allow to cool down then set aside.
• Meanwhile, add the seasoning - chives, thyme, pink salt, chilli and black pepper to the bowl with the eggs and whisk together.
• Add the steamed vegetables then whisk those in as well.
• Finally fold in the cooked plantain into the egg mixture (don't whisk, use a large spoon).
• Glaze the frying pan (on medium heat) with some oil then pour in the egg mixture.
• Cook the first side of the omelette until slightly golden (use an egg lifter/spatula to determine its readiness).
• Once the side first has cooked, place the omelette under a broiler/grill and cook until golden. (don't put the handle underneath or it may melt. Alternatively you can use the plate and slide method

Notes and tips

• Use yellow plantain for this recipe DON'T use green plantain.
• For optimal thickness use a 24 cm or smaller frying pan/skillet with 10 large eggs.
• I used my grill (broiler) to cook the top which is easier than flipping the omelette. You can toss the omelette onto a plate and slide it back into the pan instead if you want to.
• Make sure the skin of the plantain is more on the yellow side with not too many dark spots or the texture will be too mushy to use.
• Feel free to add any pumpkin, cho cho (christophine) or callaloo (dasheen bush) in place of spinach.
• Don't over boil the plantain, it shouldn't take too long to cook through and as soon as they do you need to remove and cool down.
• Be sure to place any leftovers in the refrigerator and consume within 2-3 days.

More omelette, egg and plantain recipes

• Sweet Potato Omelette
• Mushroom Spinach Omelette
• Philly Cheese Steak Omelette
• Scrambled Egg Whites
• Plantain Curry
• Plantain Lasagna
• Plantain Porridge

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